Meanwhile wash and drain the rice, heat a frying pan and just sparingly brush the pan with ghee. Add rice and reduce the flame to low, fry for just a minute until the strands separate but the colour of the rice does not change. Do not stir too much rather toss to avoid breaking the rice strands and keep aside.

Once the milk has come to a full boil then reduce the heat and let it simmer for 5 mins, then add the entire rice and using a long ladle stir it well.

Leave the ladle in the pan and stir every 3-4 minutes scrapping down the cream from the sides and base of the vessel. Cook until until the kheer thickens then add the cardamom powder and remove from the heat.

Now stir in the crushed jaggery or sugar until incorporated.

Taste and adjust the sweetener, cover and let it rest for 5-10 minutes.